Chicken Kiev

Chicken Kiev

It’s been a while since I have written a post…Don’t get me wrong I have been cooking, just with work and kids it been close to impossible to find extra time to snap/edit/post  pictures and post recipes.  We also had such a brutal winter here in New York with so many snow days, I can’t believe it’ end of March and I am still talking about snow:).  Well there is one benefit to all of this though… we got to spend more time together as a family on these snow days and kids had more fun then ever to stay home.  The picture below was an Igloo that Sergei built in our backyard, it was so big that we were able to get our beach chairs inside and have a tea party:).

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We also got so sick of snow, that ended up taking a family trip to Cancun during a winter break and have enjoyed it a lot.  Like I said we have been really busy:).

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Anyways enough about me…lets talk more about CHICKEN! Chicken Kiev (Ukrainian: Котлета по-київськи, kotleta po-kyivsky, Russian: Котлета по-киевски, kotleta po-kiyevski) is a popular breaded cutlet dish of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked. Contrary to popular misconception, Chicken Kiev is not of Russian origin with the honours belonging to Nicolas Appert, a French chef who is also credited with the invention of canning food.

During the mid-eighteenth century, the Russian aristocracy held a fashion for French couture and cookery and sent many chefs to train in France. Upon returning home the dish was called “cotelettes de volaille” to please the francophile aristocrats and it is generally thought that it was not until the 1800s that Ukranian emigrants in New York renamed it Chicken Kiev to give their brethren a taste of home.

Sources:

1.  Chicken Kiev.  Retrieved March 28, 2014
2.  Chicken Kiev recipe and history.  Retrieved March 28, 2014

 

Ingredients:

Parsley/Garlic Butter:
2 cloves garlic
6 tablespoons unsalted butter
2 tbsp chopped Italian parsley
pinch of salt
 
4 large (8-oz) boneless skinless chicken breasts
salt and pepper to taste
1 cup flour with 2 tsp salt mixed in
2 eggs, beaten
2 cups panko breadcrumbs
vegetable oil for frying, enough for 2-inches in a small pot
 
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How to make Chicken Kiev:
1.  Wash parsley, peel few cloves of garlic ( I used a little more for my version of this recipe) and take out butter our of the refrigerator to soften it a little bit.
Parsley and Garlic
2.  Slice garlic a little bit and place it in a small food processor.
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3.  Add washed and trimmed parsley on the top.
Garlic Parsley Blend
4.  Pulse parsley and garlic in a small food processor until well chopped, you might need to open it few times and scrape off the sides.
Chopped Parsley and Garlic
5.  Cut up your slightly softened butter and add to your food processor.
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6.  Pulse and mix several times until well incorporated.   It should turn a nice light green color.
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7.  Take out a piece of plastic wrap and using a spatula take all the butter out.
Butter
8.  Cover the top with plastic wrap and form it up a little bit.  Then pop it in a freezer for about 20 minutes.  I usually make more then necessary to have it available when I am doing Chicken Kiev again, since it can stay in the freezer for months.
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9.  Meanwhile take out your chicken breasts.  Wash them up and place them on a plastic wrap smooth side down (on the photo below it’s the smooth side up so you can see) and cover again with plastic wrap.
Chicken Breast
10.  Beat and flatten your chicken breasts as thin as possible without ripping them up, I only use the flat side of my meat tenderizer.
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11.  They should be about 1/4 of an inch thick.
Chicken
12.  Now your butter is ready.  Take it out of the freezer and divide it into pieces about 1 table spoon each piece.
Frozen Butter Ready
13.  Open up your chicken from plastic wrap on one side.  Add some salt and pepper to the top and place one piece of butter closer to the largest side of the breast to make it easier to wrap up from all the sides to “trap the butter”.
Butter inside the chicken
14.  Once rolled up, wrap it tightly using plastic wrap again and pop them all back up in the freezer for additional 15 minutes for the edges to firm up.
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15.  Now you are ready to coat your chicken.  There is a three layer coating process:
1.  Coat your chicken well in flour mixture of just salt and flour mixed up
2.  Roll chicken in the egg mixture (just 2 eggs beaten)
3.  Coat the chicken in panko breadcrumbs or italian breadcrumbs…your choice
Once the entire cutlet is well coated, place some crumbs on the button of the place and put the chicken in the freezer for another 15 minutes, while you heat up your oil and stove.
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16.  In the meantime take a cast iron pan or your deep fryer at heat up the oil to 300F or on medium-high if using a stove for about 10-15 minutes.  Also turn on your oven and let it warm up to 400F.   Then take out slightly frozen well coated chicken and using a metal thongs place it slowly in the oil with seams side down.
The time it takes each piece to brown will vary, depending on the size of your chicken but you should fry it until you start to see light golden color (usually 3-4 minutes) on each side.
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17.  Once your chicken has nice golden crust (this will protect the butter inside from leaking out in the oven), you can place cutlets on a foil and bake them in the oven at 400 degrees F. for 15-20 minutes.  Few tips….a) space your cutlets evenly on a middle rack to make sure it cooks through evenly  b) sprinkle some salt on the top to help making it crispier on top c) don’t cut into your cutlets right away when you take them out of the oven…let them sit for about five to ten minutes, this will let them cook on the inside a little more and make sure your meat is not raw.
Chicken Kiev
Your chicken is now ready!  You can serve it with side of potatoes and some fresh salad.  I hope you have enjoyed this recipe.  I wanted to give a special thanks to Chef John from FoodWishes.com for inspiration and his guidance to make this dish happen.  If you would like to see a video of this recipe you can also click here to see this recipe on FoodWishes.com website.
Enjoy!
Natalie
Chicken Kiev
 
Prep time
Cook time
Total time
 
Delicious chicken recipe with garlic/parsley/butter sauce.
Author:
Recipe type: Main Course
Cuisine: Ukranian
Serves: 4
Ingredients
  • Parsley/Garlic Butter:
  • 2 cloves garlic
  • 6 tablespoons unsalted butter
  • 2 tbsp chopped Italian parsley
  • pinch of salt
  • 4 large (8-oz) boneless skinless chicken breasts
  • salt and pepper to taste
  • 1 cup flour with 2 tsp salt mixed in
  • 2 eggs, beaten
  • 2 cups panko breadcrumbs
  • vegetable oil for frying, enough for 2-inches in a small pot
Instructions
  1. Wash parsley, peel few cloves of garlic ( I used a little more for my version of this recipe) and take out butter our of the refrigerator to soften it a little bit.
  2. Slice garlic a little bit and place it in a small food processor.
  3. Add washed and trimmed parsley on the top.
  4. Pulse parsley and garlic in a small food processor until well chopped, you might need to open it few times and scrape off the sides.
  5. Cut up your slightly softened butter and add to your food processor.
  6. Pulse and mix several times until well incorporated. It should turn a nice light green color.
  7. Take out a piece of plastic wrap and using a spatula take all the butter out.
  8. Cover the top with plastic wrap and form it up a little bit. Then pop it in a freezer for about 20 minutes. I usually make more then necessary to have it available when I am doing Chicken Kiev again, since it can stay in the freezer for months.
  9. Meanwhile take out your chicken breasts. Wash them up and place them on a plastic wrap smooth side down (on the photo below it’s the smooth side up so you can see) and cover again with plastic wrap.
  10. Beat and flatten your chicken breasts as thin as possible without ripping them up, I only use the flat side of my meat tenderizer.
  11. They should be about ¼ of an inch thick.
  12. Now your butter is ready. Take it out of the freezer and divide it into pieces about 1 table spoon each piece.
  13. Open up your chicken from plastic wrap on one side. Add some salt and pepper to the top and place one piece of butter closer to the largest side of the breast to make it easier to wrap up from all the sides to “trap the butter”.
  14. Once rolled up, wrap it tightly using plastic wrap again and pop them all back up in the freezer for additional 15 minutes for the edges to firm up.
  15. Now you are ready to coat your chicken. There is a three layer coating process:
  16. Coat your chicken well in flour mixture of just salt and flour mixed up
  17. Roll chicken in the egg mixture (just 2 eggs beaten)
  18. Coat the chicken in panko breadcrumbs or italian breadcrumbs…your choice
  19. Once the entire cutlet is well coated, place some crumbs on the button of the place and put the chicken in the freezer for another 15 minutes, while you heat up your oil and stove.
  20. In the meantime take a cast iron pan or your deep fryer at heat up the oil to 300F or on medium-high if using a stove for about 10-15 minutes. Also turn on your oven and let it warm up to 400F. Then take out slightly frozen well coated chicken and using a metal thongs place it slowly in the oil with seams side down.
  21. The time it takes each piece to brown will vary, depending on the size of your chicken but you should fry it until you start to see light golden color (usually 3-4 minutes) on each side.
  22. Once your chicken has nice golden crust (this will protect the butter inside from leaking out in the oven), you can place cutlets on a foil and bake them in the oven at 400 degrees F. for 15-20 minutes. Few tips….a) space your cutlets evenly on a middle rack to make sure it cooks through evenly b) sprinkle some salt on the top to help making it crispier on top c) don’t cut into your cutlets right away when you take them out of the oven…let them sit for about five to ten minutes, this will let them cook on the inside a little more and make sure your meat is not raw.
  23. Your chicken is now ready! You can serve it with side of potatoes and some fresh salad. I hope you have enjoyed this recipe.

Comments

  1. Hi there, I read your blogs on a regular basis. Your writing style is witty, keep up the good work!|

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